Your Environment and Ingredients Will Not Tell You the Final Rise Time

For an 85% hydration level using an 8.5 x 4.5 x 2.75" pan, final rise will be between 2.5 to 3.5 hours.

Final Rise Tests

• The "Poke Test" - The most reliable indicator:

  Gently poke the dough with a floured finger about 1/2 inch deep

  Well-risen dough will slowly fill back about halfway

  If it springs back completely, it needs more time

  If it doesn't spring back at all, it's overproofed

• Visual Cues by Pan Type:

Standard Pans (8.5" & 9"): Dough should rise 1-1.5" above the rim AND begin to develop a slight curve over the edges

Pullman Pans: Dough should rise to about 3/4" from the top (with lid off)

• Pan Size Adjustment

Standard 8.5" pan (450g flour): ~2.5 hours baseline

Large pullman (1,115g flour): Add approximately 1-1.5 hours at UNDER 70 degrees F.

Small pullman (550g flour): Add approximately 15-20 minutes

• Your homemade bread has more calories than you may think

  Wheat Flour weights 113g per cup, and White Flour weighs 120g per cup

  Bread Flour has approximately 350-380 calories per 100g

  1 slice of Wheat Bread (homemade) has approximately 150-170 calories